No. 50 — Polish Borscht
English translation of the original Russian recipe No. 50 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Prepare white broth from 2½ Russian pounds of beef with kvass (see the original note), remove the foam and add smoked brisket previously blanched in water, a bunch of herbs, salt and dried mushrooms. Cook and strain.
Wash the beets and, without peeling, cover with cold water and boil rapidly uncovered. When tender, peel and shred finely. Heat fat skimmed from the broth in a saucepan and lightly fry chopped onion. Add the beet, fry gently while stirring, sprinkle in ⅓ glass of flour and stir. Moisten with strained broth and add the smoked brisket in pieces, chopped mushrooms, or meatballs, or fried sliced sausages, beet kvass and sour cream; bring to the boil.
Serve with small stuffed dumplings known as ushki, Nos. 292–293, either separately or in the tureen, into which raw or briefly boiled beet juice may also be poured.
To provide
2 Russian pounds of beef; ½ pound of smoked brisket; kvass No. 48 1–2 bay leaves and 5–10 allspice berries | 1½ Russian pounds of beetroot; reserve one beet for juice ½ glass of flour; 2–3 dried mushrooms; ½ glass of sour cream; 1 onion |
Also serve buckwheat-porridge croutons, thin-pancake pies or a layered pancake loaf, cheesecakes, fried buns and similar accompaniments.